Napa--also known as Chinese cabbage--is the preferred cabbage in this healthy Asian stir-fry recipe because it's much sweeter and more tender than green cabbage. If napa cabbage isn't available at your grocery store, try Savoy cabbage or bok choy.

Grace Young
Source: EatingWell Magazine, February/March 2005


Rice Wine-Oyster Sauce
Napa Cabbage and Carrots


Instructions Checklist
  • To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

  • To prepare the stir-fry: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds. Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute. Stir the Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds. Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes. Stir in sesame oil. Serve immediately.


Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the cabbage up to 4 hours ahead.

Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Nutrition Facts

114 calories; protein 1.8g 4% DV; carbohydrates 8.1g 3% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 2.6g; fat 8.4g 13% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 6185.3IU 124% DV; vitamin c 14.9mg 25% DV; folate 49mcg 12% DV; calcium 40.9mg 4% DV; iron 0.5mg 3% DV; magnesium 14mg 5% DV; potassium 310mg 9% DV; sodium 231.3mg 9% DV; thiamin 0.1mg 6% DV.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I had green cabbage handy and used that instead of the Napa it turned out great served over some rice. It was even good the next day packed for lunch with rice served cold. Next time I make it I will use Napa cabbage. Read More
Rating: 4 stars
I used Napa cabbage with beets - I didn't have any carrots. I also added some ginger for more flavor and I accompanied it with udon noodles. It was pretty good but I think next time I'll let the shallot/ginger/garlic mixture cook a bit more in the hot oil to release more flavor. I did forget the sesame oil at the end; I'll add that in to the leftovers. Read More